Try this Quick Chicken Piccata recipe, or contribute your own.
Suggest a better descriptionPat chicken dry. Season with salt and pepper. Melt butter with oil in heavy large skillet over medium-high heat. Add chicken and cook until springy to touch, 4 minutes per side. Remove from skillet; keep warm. Increase heat to high. Stir broth and vermouth into skillet. Boil until reduced by half, scraping up any browned bits. Remove from heat. Mix in lemon juice and capers. Place chicken on plates and pour sauce over. Garnish chicken with lemon slices. 4 servings.
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Serving Size: 1 Serving (284g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 321 | ||
Calories from Fat: 85 (26%) | ||
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Amt Per Serving | % DV | |
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Total Fat 9.5g | 13 % | |
Saturated Fat 4.5g | 22 % | |
Monounsaturated Fat 2.7g | ||
Polyunsanturated Fat 1.1g | ||
Cholesterol 152.1mg | 47 % | |
Sodium 310.5mg | 11 % | |
Potassium 627.5mg | 17 % | |
Total Carbohydrate 1.1g | 0 % | |
Dietary Fiber 0.1g | 0 % | |
Sugars, other 1g | ||
Protein 54.8g | 78 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 321
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